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Roast Pork With Prunes And Apple Sauce


600g Canadian pork loin, trimmed
5 to 6 dried prunes
1 jar Tar 10 apple sauce
25g unsalted butter
Fine sea salt
Freshly grounded white peppercorns
Cooking oil

Cooking Method

1. Remove stones from the dried plums, and place plums in freezer for a few minutes.

2. Make a hole right in the middle of the pork loin using a knife sharpening steel or a thin rolling pin. Push through the entire length of the pork loin to make space for the plums.

3. Stuff loin with the plums. The plums should be half frozen to make it easier to insert into the loin.

4. Tie with butcher string.

5. Pre-heat oven to 180°C.

6. Heat up a frying pan on medium heat. Add some oil and butter.

7. Season pork loin with salt and pepper and place in hot frying pan.

8. Sear the pork loin and keep the heat at medium-high to make sure it is nicely browned. It will take about 1 to 2 minutes each side.

9. Transfer to oven for 20 to 30 minutes.

10. Rest meat on a meat rack for about 20 to 30 minutes. Do not cover.

11. Re-heat the pork loin on low heat with the cooking oil left over.

12. Serve the pork loin in slices on a serving dish with gravy or apple sauce.

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